Tanqueray contains enhanced aroatics that
make it seem naturally dry with a hint of sweetness and
herbaceousness that marry perfectly with the raspberries in
this cocktail. Feel free to substitute your favorite berry in
this cocktail

Makes six 12 oz drinks

.5 pint raspberries, rinsed

1.5 oz fresh lemon juice

12 oz tanqueray no. 10 gin

3 oz creme de framboise or creme de cassis or cherry
brandy

3 oz sweet vermouth

3 tbsp confectioner's sugar

48 oz tonic water

Highball Glasses

Drunken Raspberries are available
after 1 hour, but best if kept overnight. Drunken Raspberries: Place
the raspberries in a canning jar with a tight fitting lid. Add the
confectioner's sugar, close the jar, and gently rotate to combine
the berries and sugar. Add the creme de framboise, sweet vermouth,
and lemon juice to the raspberries. Rotate some more to mix. Use
immediately or refrigerate overnight. To Serve: Fill Highball
glasses with ice. Spoon 2-3 tbsp drunken raspberries with their
juice over the ice. Add 2 oz gin to each highball glass, top off
with tonic water, and serve.